Cranberry Red Date Cookies

Overview

I finally had a holiday, and my mind was in turmoil early in the morning. The long-awaited cranberry cookies must be yours today. Move on, COMEON!

Boil the dates in hot water for a while (to remove the bitter taste), remove the core and chop them into small pieces.
Butter softened. (It can be heated over water. Don’t be afraid of overheating. If it becomes liquid, put it in the refrigerator for a while and it will become solid again. It’s amazing!) This is softened butter. Very silky.
Add 40g of powdered sugar. (If you don’t have powdered sugar, you can add your usual white sugar)
Add 20g of whole egg liquid to the butter.
Pour in dried cranberries. (It’s best to soak the cranberries in water first and then chop them, otherwise the final biscuit will be difficult to cut)
Sift in cake flour.
Stir evenly into dough. Shape the dough into a rectangle about 6CM wide and 3CM high. Place in the refrigerator for 1 hour. (Do not freeze for too long, at least 40 minutes.)
Freeze-hard rectangular dough. Cut into approximately 0.8CM slices. (Chopping dried cranberries will make it easier to cut the biscuit base. The knife must be quick and use a saw-like cutting method.)
Preheat the oven in advance to 160 degrees for 10 minutes. Bake over high and low heat for about 20 minutes until the surface is slightly brown. (This biscuit should not be very darkly colored, so the temperature should not be too high.)